A delightful twist on the classic flan recipe, offering a creamy texture and rich caramel flavor.
Prepare the caramel by heating the sugar in a saucepan over medium heat until melted and golden brown.
Stir constantly to prevent burning and ensure even melting.
Pour the caramel into the flan molds, tilting to coat the bottom evenly.
Work quickly as the caramel hardens fast.
In a mixing bowl, whisk together the milk, eggs, vanilla extract, and sugar until smooth.
Strain the mixture to remove any egg lumps for a smoother custard.
Pour the custard mixture into the caramel-coated molds.
Leave a small gap at the top to prevent overflow during baking.
Place the molds in a roasting pan filled with an inch of hot water and bake at 350°F for 50-60 minutes.
Check for doneness by inserting a knife; it should come out clean.
Cool the flans to room temperature, then refrigerate for at least 2 hours before serving.
Chilling helps the flan set and enhances its flavor.
Run a knife around the edges of the molds and invert onto serving plates to release the flan.
Tap the mold gently to help release the flan without breaking.
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